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Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing
HMF sweeteners cookies colour changes
2014/2/24
The analysis was carried out of 5-hydroxymethyl-2-furfural (HMF) formation during the baking of shortbreads. The investigation was done on three types of shortbread in which sucrose, glucose, or fruct...
Application of Nanotechnology as a Tool in Animal Products Processing and Marketing: An Overview
Nanotechnology Animal Products Processing
2016/6/1
In the faster pace of life and more consciousness of consumers about food safety and security, nanotechnology may be the important tool to augment the livestock products to fulfil the future demand. B...
Study of Maillard Reaction Inhibitors for the Sugar Cane Processing
Sugar Cane Processing Maillard Reaction
2016/6/1
Maillard Reaction (MR) is a complicated non-enzymatic browning which can happen in many kinds of food, processed products such as breweries, dairy products and sugar products. Studies have done in ord...
The Effect of Traditional Primary Processing of the Shea Fruit on the Kernel Butter Yield and Quality
Traditional Primary Kernel Butter Yield and Quality
2016/6/1
The influence of three traditional unit operations (fruit storage, par-boiling duration and nut drying method) in the primary processing of the shea fruit in Ghana for the marketable kernel was assess...
Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)
Solanum melongena L. eggplant dip thermal processing microbial quality sensory evaluation
2014/2/25
Twenty formulas of eggplant dip, motabbal al-bathinjan in Arabic (MB), using different percentages of grilled eggplant, tahina (sesame pulp), and yogurt with constant levels of salt and citric acid we...
Diastase number changes during thermaland microwave processing of honey
honey microwave enzymes heating
2014/2/25
The presented paper covers the preliminary studies on microwave inactivation of honey enzymes described as diastase number (DN). All the investigations were done on commercially available honey from P...
Dynamic NIR Spectroscopy to Monitor Wheat Product Processing: A Short Review
Monitor Wheat Product Processing Short Review
2016/5/31
The aim of this short review is to present the different applications of NIR spectroscopy to monitor and describe physical and chemical modifications during wheat products processing. The dynamic NIR ...
Airborne Listeria spp. in the red meat processing industry
airborne Listeria spp. aerobic mesophilic bacteria carcass slaughterhouse meat processing plant
2014/2/25
The aim of this study was to determine the potential presence of the airborne Listeria spp. and its correlation with the aerobic mesophilic bacteria and Listeria carcass contamination in three red mea...
Optimization of Processing Parameters for Clarification of Blended Carrot-orange Juice and Improvement of its Carotene Content
Blended carrot-orange juice carotene content enzyme clarification
2010/9/30
The aim of this work was to optimize the processing parameters for the clarification of blended
carrot-orange juice using Response Surface Methodology (RSM) and to improve the carotene content. The b...
Functional and Physical Properties of Bovine Plasma Proteins as a Function of Processing and pH, Application in a Food Formulation
Freeze-drying minced meat protective agent
2010/9/30
The combined effects of ultrafiltration and freeze drying stages, and the incorporation of a stabilizing agent on selected functional and physical properties of bovine plasma proteins, were evaluated ...
Bioethanol Production from Raw Juice as Intermediate of Sugar Beet Processing: A Response Surface Methodology Approach
optimization bioethanol raw juice Saccharomyces cerevisiae response surface methodology
2010/12/21
Response surface methodology (RSM) was used for selecting optimal fermentation time
and initial sugar mass fraction in cultivation media based on raw juice from sugar beet in
order to produce ethano...
Ethanol Production from Different Intermediates of Sugar Beet Processing
ethanol fermentation raw sugar beet juice raw sugar beet cossettes stirred tank bioreactor horizontal rotating tubular reactor (HRTB)
2010/12/21
In this investigation, the production of ethanol from the raw sugar beet juice and raw
sugar beet cossettes has been studied. For ethanol production from the raw sugar beet
juice, batch and fed-batc...
Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR–DGGE analysis
High pressure processing RNA extraction DGGE Active species Sliced cooked ham
2012/8/14
Microbial diversity and dynamic changes of sliced vacuum-packed cooked ham during refrigerated storage (0–90 days) after high pressure processing (400 MPa at 22 _C for 10 min) was investigated by usin...
Post-harvest content of free titratable acids in the grain of proso millet varieties (Panicum milliaceum L.), and changes during grain processing and storage
Panicum miliaceum L. proso millet rancidity storage conditions titratable acids
2014/3/10
A triennial evaluation of the content of titratable acids (TA) in grain was carried out on 12 varieties of proso millet (Panicum miliaceum L.). The model variety, Mironovskoe 94, harvested in 2004, wa...
Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants
food safety microbial contamination bacterial biofilm resistance sanitation efficiency
2014/2/27
The occurrence of Listeria monocytogenes, Salmonella spp., Bacillus cereus, Staphylococcus spp., Enterococcus spp., and Escherichia coli in raw food materials, food products, and on food contact surfa...
